Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Convenience products are better and more wholesome than ever, and they can be found all over the supermarket, from the center aisles to the olive bar and bakery. Used wisely, they can virtually cut out prep while delivering mains that feel made from scratch. Precooked, vacuum-packed lentils provide an instant protein and fiber boost to this French-inspired salad (find them in the rice and beans aisle). They reheat in the warm mustard-sherry vinaigrette that will dress the arugula. A crusty whole-grain baguette is another convenience product we love. Toast for crostini here, and make French toast or fresh breadcrumbs with the rest.

Recipe by Cooking Light March 2017

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Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups salad and 2 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a skillet over medium-high 6 minutes or until crisp. Remove bacon from pan; chop. Reduce heat to medium-low. Add shallots and garlic to drippings in pan; sauté 4 minutes. Remove pan from heat; stir in 3 tablespoons water, vinegar, mustard, sugar, pepper, and salt. Stir in lentils. Return pan to medium-low; cook 1 minute or until warmed.

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  • Combine rind, juice, thyme, and goat cheese in a bowl. Spread mixture evenly over toasted baguette slices. Divide arugula evenly among 4 plates. Top with lentil mixture and baguette slices. Sprinkle bacon evenly over salads.

Nutrition Facts

343 calories; fat 9g; saturated fat 5.3g; mono fat 2.5g; poly fat 0.8g; protein 16g; carbohydrates 34g; fiber 7g; cholesterol 22mg; iron 4mg; sodium 562mg; calcium 148mg; sugars 5g; added sugar 1g.
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